Wild Blueberry Coconut Scones 634

This grain free Wild Blueberry Coconut Scones recipe is super easy to make and has the same comforting, crumbly feeling of a decadent bakery scone. Paleo. Gluten-free. Grain-free. 

Wild Blueberry Coconut Scones 634

So, I will be 100% honest. I had no intentions of making a Wild Blueberry Coconut Scone recipe….ever. Haha But, I was watching t.v. one night and the girls on the show were eating scones and all of a sudden it just hit need. I. Need. A. Scone. NOW!! Kid you not. I literally got up off the couch and made these. I always tell my clients when a craving hits, satisfy it. So, I took my own advice and satisfied my cravings for a scone in less than 30 minutes. (Ok, maybe 35 because I had to take some photos of them for you first!)

 

Wild Blueberry Coconut Scones 634

I went with wild blueberries because I had a bag of frozen ones on hand and because blueberry breakfast recipes/desserts remind me of my times on Cape Cod when my dad or grandparents would take us to Bonatt’s Bakery to get the most incredible blueberry melt-a-ways! What I would give to have one of those at this very moment! If you are ever on Cape Cod, you must go there! But, I digress. You could use any fruit you like, chocolate chips, nuts, seeds, etc.! 

Wild Blueberry Coconut Scones 634

You could also opt to top these off with a coconut butter glaze…..which I was very tempted to do but was too lazy to make happen before shoving one in my mouth! If you went with a chocolate chip version, a peanut butter drizzle would be delicious too! 

Serves 6

Wild Blueberry Coconut Scones

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 1/4 cup egg whites (or 1 large egg)
  • 1/4 cup coconut oil, melted
  • 2 - 4 tbsp. honey*
  • 1 tsp. vanilla extract
  • 2 cups almond flour (not meal)
  • 1/4 - 1/3 cup tapioca flour*
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup frozen wild blueberries, thawed and rinsed

Instructions

  1. Preheat oven to 350 degrees F
  2. Line a baking sheet with parchment paper
  3. Whisk together egg whites, coconut oil, honey and vanilla.
  4. Add in almond flour, tapioca flour, baking soda and salt.
  5. Mix well.
  6. Fold in blueberries.
  7. Spoon batter onto parchment paper and shape into a 8-9 inch circle
  8. Bake for 20 minutes
  9. Carefully cut into 6 triangles and slightly separate each scone
  10. Return to the oven and bake for an additional 5 minutes
  11. Remove from the oven and allow to cool for at least 15 minutes before enjoying
  12. Top with extra coconut butter, if desired
Cuisine: American | Recipe Type: Breakfast

Notes

Nutrition for 1 out of 6 scones: 9g protein, 23g carbs, 28g fat

If you are using 3-4 tbsp honey then use 5 tbsp. tapioca flour.

Recipe slightly adapted from: www.verywell.com

7.6.2
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http://www.ingredientsofafitchick.com/2017/04/10/wild-blueberry-coconut-scones/

 

 

Wild Blueberry Coconut Scones 634

These are no little scones either! I am talking six large, crumbly, healthy yet decadent scones! Filled with sweet wild blueberries! Do I have you craving one yet? 

Wild Blueberry Coconut Scones 634

I’m sure I don’t need to tell you how to eat a scone! But, in case you need some ideas….these are perfect for breakfast, snack or dessert! I may or may not have even had one as part of my lunch after polishing off the main course! Serve them with a bowl of greek yogurt or a few hard boiled eggs (if you are keeping it paleo) for a complete meal! Oh, and if you are trying to win brownie points (or should we say ‘scone points) with a neighbor or friend send them some of these! I promise they make all forgiven! The cure to life’s problems, Wild Blueberry Coconut Scones. Need I say more? 

 

Wild Blueberry Coconut Scones 634

What is one dessert or treat you remember from your childhood?

 

Other Recipes You May Enjoy:

Maple Pecan Banana Bread Muffins 

White Chocolate Strawberry Scones 

 

1 Comment
  • Holy crap that looks so good!!!!!!!!!!!! I would eat the whole thing!!!! :)
    April 10, 2017

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